1 large egg*
1 teaspoon Dijon mustard
1 tablespoon homemade pepper sauce, or store bought
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 cup olive oil
For the Scallops:
12 large scallop shells (available at gourmet shops)
24 large sea scallops, each cut horizontally in half
1/2 teaspoon freshly ground black pepper
1/4 cup chopped green onions or scallions (green part only)
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